Category Archives: Jul

Griller Julskinka

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INGREDIATE

  • 1. 1-2 egg yolks (depending on the size of the eggs)
  • 2. 1 msk dijonsesnap
  • 3. 3 tablespoons coarse, sweet mustard
  • 4. 1 tablespoons brown sugar (bedding)
  • 5. 1 tsp yellow mustard seeds
  • 6. 1/2 teaspoon brown mustard seeds
  • 7. 10 st whole cloves
  • 8. 1 teaspoon allspice.
  • 9. 1/2 to 1 dl breadcrumbs or panko or mix breadcrumbs and panko.

WHAT TO DO

  • Sätt ungen på 220 gr C (alt highest temp overheat / grill in the kid)
  • Mortar mustard seeds, carnations and allspice together (fine)
  • Mix egg yolks, mustard in a bowl.
  • Spread the mustard mixture over the ham
  • Sprinkle over the spice mixture
  • Sprinkle on breadcrumbs / panko
  • Into the oven with the ham for approx 10 mine or until the grilling has got a nice golden color. If grilling at the highest temp in the oven, it only takes a few minutes to get the grilling done,.

Sillinläggning, tradiotinell

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Ingredients:

  • Diluted herring fillets
  • 3-2-1-lag ie 3 cups water, 2 dl sugar and 1 dl vinegar (12%)
  • 1 st morot
  • ⅓ yellow onion
  • ½ red onion
  • 5 st Clove nails
  • ½ tsp white peppercorns
  • 2 teaspoon allspice grains
  • 1-2 Each bay leaves
  1. Heat water in a saucepan, add sugar and vinegar until all the sugar has been mixed with the water
  2. Let the law cool down
  3. Put on a jar a week 100 gr C i ca 10-15 mine (for disinfection)
  4. Slant the carrots
  5. Chop onions or make “boats” of the onion
  6. Wrap herring, onions, bay leaves and spices in the jar
  7. Pour the law into the jar over everything
  8. Leave in the fridge 1-2 days before serving

Gubbröra Sundqvist´s style

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You do:

  • 4 st jars of anchovies
  • 2 st yellow Close
  • 6-7 eggs
  • 3 dl whipped whipped cream
  • 3 tablespoons mayonnaise
  • 1 bunch of dill
  • White pepper

Do this:

  1. Boil the eggs in 8 mine and let cool
  2. Chop the eggs into small pieces
  3. Whip the cream hard in a bowl (the cream should not be whipped)
  4. Add the mayonnaise to the cream
  5. Down with anchovies and the chopped eggs in the bowl
  6. Pour in a little anchovy spatula to taste
  7. Chop dill (for both the mess and garnish)
  8. Disassemble the dill into the mixture
  9. Season if necessary with a little salt and white pepper
  10. Wait for serving and garnish with fresh dill

Gubbröra with anchovies

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  • Preparation: 15 mine
  • Cooking: 5 mine
  • Ready: 20 mine

Ingredients:

  • 100-150 gram avrunnen anchovy filet, a jar
  • 4 hard-boiled eggs, chopped
  • 3 tablespoons dill, finely chopped.
  • 0,5 rödlök
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons unsmoked caviar, Ejders
  • 2 raw egg yolks
  • 1/2 dl creme fraiche or lightly whipped cream
  • 2 tablespoons mayonnaise

Cooking:

  1. Boil the eggs hard approx 8 minutes cooking time.
  2. Pour off the anchovies – feel free to save some of the spade if you want to dilute the mixture then. Chop and dice the anchovies, chop dill and finely chop red onion. Put in a bowl. Save some dill for garnish.
  3. Cool and peel the eggs. Chop them or cut into small cubes and add to the bowl. Also stir in egg yolks and stir together.
  4. Mix in chopped chives, caviar, creme fraiche / cream and mayonnaise. Dilute if necessary. with a bit of the anchovy layer if you want the old man's mess looser and more salty and tasty. Can also be tasted with a little white pepper if you want.
  5. Here you can prepare the mixture and store in the fridge.
  6. Garnish when serving with more finely chopped dill and possibly. more chives and red onions if you want.

Christmas damper according to Aujalay

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Ingredients for 4 people

  • 1,2 kg thick ribs
  • 1 small piece of fresh ginger
  • 10 pcs whole allspice 1 Each star anise 10 st whole cloves 1 tsp yellow mustard seeds
  • 1 tablespoons brown sugar
  • 2 msk japansk soja
  • 2 tbsp runny honey
  • salt and black pepper

Do this:

  1. Mortar the spices
  2. Salt the dampers on both sides and a little black pepper to taste
  3. Grate fresh ginger over the dampers (finriven)
  4. Sprinkle all the spices over the pins
  5. Add 1 tablespoons brown sugar over everything
  6. Slightly honey over the dampers
  7. Finally, roll over Japanese soy (2-3 tbsp)
  8. Rub everything into the dampers
  9. Put everything in double sheets of aluminum foil, make everything like a tight pot, it should be completely tight, as a tight package
  10. Put a mold in the kid 150 gr C for about two hours
  11. Raise the oven to 250 gr C and glaze the dampers with the sauce from the foil package

Christmas ribs

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4 pers, 90 mine

You do:

  • 1 kg kamben
  • 1,5 dl light soy
  • 1 dl dark soy
  • 1,5 cup sugar
  • 0,5 dl dark syrup
  • 3 cm ginger
  • 1 st red chili
  • 3 st solovitlökar
  • 4 cinnamon sticks
  • 4 whole star anise
  • 1 tablespoons fennel seeds
  • 2 st nejlikor
  • 3 pcs dried orange peel
  • 1 lemongrass
  • Water

Do this:

  1. Trim and divide the comb legs into portions and place in a large saucepan, be sure to remove the small membrane that sits on the inside of the comb legs.
  2. Peel and grate the ginger, the garlic and chili into larger pieces and place them in the saucepan.
  3. Add all the other ingredients and pour in water so that the comb legs are covered, do not forget to tap the lemongrass slightly so that it more easily releases flavors.
  4. Let simmer under a lid until the meat begins to detach from the bone, as 50 minutes.
  5. Take out the comb legs and strain the sauce.
  6. Reduce the sauce to a syrupy consistency and mix in with the rinds gently.
  7. Serve and top with finely shredded spring onions, chili and sesame seeds.

My Christmas table 2020

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This is what I will fix / cook for Christmas Eve.

On Christmas day, it will be traditional cabbage soup with prince sausage. The cabbage soup is made on the broth from the cooking of the Christmas ham.

Cold dishes on my Christmas table

  • Pickled herring (onion herring and Brantevik herring)
  • Gubbröra
  • Boiled Eggs with a dash of mayonnaise and roe
  • Gravad lax
  • Hovmästarsås for salmon
  • Kalvsylta
  • Wort bread
  • Dark rye bread

Hot dishes on the Christmas table

  • Meatballs with beetroot salad
  • Prince sausage
  • Christmas ham with Christmas mustard
  • Ribbed damper
  • Boiled potato
  • Jansson's Temptation
  • Red cabbage

Christmas desserts and gottebord

  • Ris a la Malta
  • Gingerbread cookies
  • Saffron buns
  • Clementiner
  • Dates
  • Nuts
  • Dried figs
  • Homemade caramel (cream, syrup and sugar, 3 dl each, boil up to 132gr C approx 35-40 mine)

Christmas drinks

  • Mulled wine
  • Christmas must
  • Christmas beer
  • Ordinary strong beer
  • Julsnaps
  • Christmas grogg (probably the host's tastiest GT)

Thick ribs

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Ingredients:

Step no 1: Sätt ungen på 150 gr C

  • 1,2 kg thick ribs
  • 1 small piece of fresh ginger Approx 10-15 pcs whole allspice
  • 1-1,5 Each star anise
  • 10-15 st whole cloves
  • 1 tsp yellow mustard seeds
  • 1 tablespoons brown sugar
  • 2 msk japansk soja
  • 2 tbsp runny honey
  • salt black pepper

Then do this:

  1. Beat all the spices in a mortar to a good grind
  2. Salt and pepper the ribs on both sides in a form.
  3. Rub the ribs with all the other spices, soy and honey.
  4. Put everything in a double foil package so that it is really tight
  5. Leave the foil package in the middle of the kid ( in a form) approximately 2 hours.
  6. Take out the ribs, raise the heat in the oven to 220 gr C
  7. Place the ribs on a wire rack with an ink underneath.
  8. Brush over everything that has turned into marinade in the foil package on the ribs
  9. Put in the oven for approx 15-20 mine or until the ribs have received nice heat.
  10. Make a good one cream sauce, boil potatoes and serve the ribs with cream sauce and boiled potatoes and possibly a little blackcurrant jelly

Pasta with Saffron and Pancetta

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Ingredients:

  • 400 gram pennepasta
  • 1 package saffron (0,5 gram)
  • 200 gram bacon
  • A bunch of asparagus
  • 1-2 cloves of garlic
  • 2 schalottenlökar
  • Fresh parsley
  • Lemon
  • Olive oil
  • Butter
  • 1,5 dl white wine (preferably the same as tips for food)
  • 2,5 cup cream
  • Pecorino

Do this:

  • Cut the pancetta into small pieces and place in a cold frying pan on the stove – put on the plate.
  • Finely chop the shallots and garlic.
  • Cut the asparagus in 1 cm long pieces
  • Grate the pecorino on the side of the grater as “pops out
  • Add the shallots and a little olive oil to the pan when the pancetta has a nice color .
  • Add a dollop of butter together with the garlic when the onion has started to become transparent, stir.
  • Add the wine and then the asparagus.
  • Dilute the saffron in a little water in a mug and pour the mixture into the frying pan.
  • Add cream and bring to the boil. Then lower the heat, squeeze in a little lemon juice and let the sauce simmer.
  • Boil plenty of salted pasta water and add the pasta. Cook for a few minutes shorter than what is stated on the package.
  • Save a mug of pasta water before pouring off the water.
  • Add a little pasta to the frying pan at a time – make sure you do not use too much pasta for too little sauce.
  • Rather wait and dilute gradually with the pasta water.
  • Serve in a half-deep plate and top with pecorino.

Bon Apetit!